Ingredients
Scale
- 9 oz cheese-filled ravioli (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes, packed in juice
- 1 cup heavy cream
- 1/4 cup fresh basil leaves, chopped
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook according to package directions until they float (approximately 3-5 minutes). Drain, reserving some pasta water.
- Prepare the Sauce Base: In a large skillet over medium heat, add olive oil and sauté the minced garlic for about 30 seconds until fragrant.
- Add Tomatoes and Simmer: Pour in the canned diced tomatoes (with juice) and let them simmer for about 10 minutes until slightly thickened.
- Incorporate Heavy Cream: Reduce heat to low and stir in heavy cream. Simmer for an additional 5 minutes until smooth.
- Toss with Ravioli: Gently fold the cooked ravioli into the sauce, adding reserved pasta water as needed to achieve your desired consistency.
- Finish with Cheese and Basil: Remove from heat, sprinkle grated Parmesan cheese and fresh basil leaves on top, then toss gently before serving.
Notes
- For added nutrition, consider including spinach or mushrooms in your sauce.
- To cater to dietary needs, substitute heavy cream with a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 485
- Sugar: 7g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 90mg